To Cook
Over high heat, heat up a deep pan or wok. Once it starts to smoke, add approximately 1 tbsp of the oil. Add the scallops and mix them around. Lightly brown the scallops before taking the scallops out. Leave the scallops to the side.
Add a little bit more oil to the wok at medium heat. Add the garlic shoots and scallions. Stir-fry briefly.
Add the cooking wine and the XO sauce. Mix to combine. Add the chicken broth and lower the heat so the mixture simmers.
Add the cooked scallops and soy sauce, ensuring that everything is combined well. Turn off the heat and serve the dish while hot.
Seafood
Medan Spicy Stir Fried Noodles with Shrimp Paste and Water Spinach
To Cook
In a wok, heat oil over medium high heat. Sauté garlic until aromatic. Throw in prawns and fish balls and fry until half-cooked. Push them aside and crack in eggs. Gently stir the egg mixture and leave it to cook slightly for about 30 secs. Then combine well with the prawns and fish balls. Dish out and set aside.
Put in red chilli paste and shrimp paste and sauté until aromatic about 2-3 mins. Add in water and tomatoes. Bring down to a simmer and cook for 1 min. Toss in water spinach, noodles, prawns, fish balls, sweet soy sauce and soy sauce. Stir to mix well. Put on the lid and allow to simmer over low heat for 2 mins. Do a taste test and add more soy sauce if needed according to your preference.
Finally, add in beansprouts and give a quick stir. Remove from heat if you like crunch beansprouts. If you like them softened, cook for another 1 min.
Transfer to serving plate and enjoy.
Steamed Eggs with Dried Scallops
To Cook
Soak dried scallops in warm water until softened. Then, tear them into thin strips. In a wok or steamer, steam scallops over high heat for 15 mins.
Crack two large eggs into a bowl. Add 250ml water, sesame oil and salt. Whisk and pour into a steam-proof dish. Sprinkle ⅓ of the steamed scallops into the egg mixture.
In the wok or steamer, steam the egg mixture on high heat for 3 mins. Then, turn off the heat and let it sit for 20 mins. Do not remove the lid.
Carefully remove the steamed egg. Sprinkle the remaining steamed scallops on top and garnish with spring onions. Serve hot with steamed rice.
Pad Thai Stir Fried Noodles with Prawns
To Cook
Place noodles in a bowl of boiling water for 6-8 mins. Drain and rinse in cold water to stop the cooking process. Set aside.
Heat 1 tbsp oil over medium heat and stir-fry prawns and tofu until just cooked.
Add Valcom Pad Thai Paste and mix well. Stir in fish sauce, tamarind puree, sugar and chilli powder.
Rinse rice noodles then add to pan and stir through. Push the mixture to one side of pan, then add beaten egg and allow it to cook slightly before tossing it through the noodle mixture.
Throw in the beansprouts and chives, stir thoroughly for 1 min.
Dish out and garnish with peanuts and a quarter of a lime.
XO Sauce (Fujian) Fried Rice
To Prepare and Cook
Place pork into a bowl and add in marinade ingredients. Mix well.
Heat 2 tbsp oil in a frying pan over medium-high heat. Stir fry pork until cooked and set aside.
Heat 1 tbsp oil in a frying pan over medium-high heat and fry eggs. Toss in rice and fry until well combined. Dish out the fried rice on a serving plate.
Add 1 tbsp oil and stir fry pumpkin until its soften. Add in Chinese kale to stir fry for another 2 mins, then add the shiitake mushrooms, prawns, scallops, stir 1-2 mins. Add in the pork and sauce into the pan. Mix well until cooked.
Pour over fried rice and serve.
Japanese Pancake (Okonomiyaki)
To Cook
Combine and mix all the batter ingredients in a large mixing bowl. Then add cabbage, spring onions and squid into the mixture. Mix well.
Heat ½ tbsp oil over medium heat in a pan. Add 120ml of batter mix and reduce heat in pan to low and cook approximately for 5-7 mins or until the bottom is golden brown. Flip over and
thoroughly cook the other side until golden brown.
Mix the sauce ingredients while waiting.
Remove the pancake from heat. Garnish. Serve hot with the sauce on the side.
Steamed Wombok with Dried Scallops
To Cook
In a large bowl, lightly mix the wombok strips with the garlic. Season with some salt to taste.
In a small bowl, mix the chicken stock with the water.
Scoop out the wombok mixture onto the plate you are using for steaming. Place the scallops on top. Pour the chicken stock and water mixture on top.
Steam at a medium-high heat for approximately 30 mins, or until the food is cooked to the desired consistency.
Serve while hot with rice.
Rice with Silky Savoury Gravy (Mui Fan)
To Prep
Marinade chicken pieces with soy sauce, Shaoxing wine, sesame oil and pepper for 15 mins. Season prawns with salt, Shaoxing wine and pepper.
To Cook
In a large pot, heat up oil over medium high heat. Stir fry ginger and garlic until fragrant. Add in chicken pieces and stir fry until cooked. Then, add in sliced carrots, baby corns, mustard green stems and shitake mushrooms. Mix in Shaoxing wine and continue stir frying until slightly softened, about 1-2 mins.
Pour in gravy ingredients and stir well. Bring to boil.
Add in fish cakes and prawns, stirring until prawns start to turn pink. Add in sliced squid. Pour in corn flour slurry and continue to stir until gravy thickens. Season with salt or pepper if needed.
Shred apart enoki mushrooms into the pot and stir until softened. Add mustard green leaves and give a quick stir. Then, turn off the heat and slowly stir in beaten eggs.
Serve over steamed rice.
Spicy Seafood Noodle Soup (Jjamppong)
Preparing the Noodles
Heat up some vegetable oil in a wok over low heat. Then add the chilli flakes, garlic, ginger and green onion. Stir fry until fragrant.
Increase the heat to medium and add the rest of the vegetables. Stir fry until the vegetables are soft.
Next add the seafood to the wok and mix well with the other ingredients and spices.
Add the soup ingredients to the wok and cover with a lid. Let the soup cook until the seafood is cooked through. Take care not to overcook the seafood; about 10 minutes of cooking should be enough.
Prepare the noodles according to package instructions while the soup is cooking.
When the noodles are done, portion them into individual bowls. Then add the soup and seafood and serve hot.
Stir Fried Wombok with Prawns
To Prepare
Heat up the wok with some oil. Infuse the garlic with the oil by stir-frying it. Remove the garlic when it turns a golden brown colour. Leave some garlic oil in the wok.
Cook the prawns with the remaining garlic until thoroughly cooked. Set aside the prawns.
Heat up the wok and add the wombok and enoki mushrooms. Add the oyster sauce and combine well.
Stir well. Do not overcook the dish because the wombok should still have a slight crunch.
Plate by placing the prawns on top of wombok and mushrooms. Garnish with garlic oil. Serve while hot with steamed rice.
Sriracha Barbecue Prawns with Lemongrass
To Prep
In a zip-lock bag, combine the prawns and the marinade ingredients and combine well. Let them marinate for at least 15 mins.
To Cook
Skewer 3 to 4 prawns on to each bamboo skewer and transfer to a barbecue.
Cook the prawns for 3-5 mins on one side before flipping to the other side and continuing to cook for another 3-5 mins.
Serve immediately.
Fried Rice Noodles with Chicken (Guay-Tiew Kua Gai)
To Cook
Heat the wok with high heat. When the wok turns hot, add 1 tbsp of vegetable oil. Do not add too much oil because the rice noodles already contain oil.
When the oil starts to turn hot, add minced garlic and stir-fry for approximately 1 min.
Add chicken breast and stir-fry until they are 70% cooked.
Add pickled squid and stir-fry briefly.
Break 2 eggs into the wok and scramble them. When the eggs are about 50% cooked, add the rice noodles into the wok. Stir-fry all ingredients in the wok.
Add oyster sauce, soy sauce, sugar, and ground pepper. Stir-fry well.
Add chopped spring onion. Stir-fry until everything is well mixed.
Garnish with coriander and spring onion. Serve with sriracha sauce.